Lamb is the #1 choice of red meat in my house. I can cook it in any preparation like kebab, curry or chops and chances are, there won’t be any left-overs. Different preparations have different cooking times, but this recipe for Homemade Grilled Lamb Chops is one of my weeknight specialities. Tender, juicy, lemony and spiced with an earthy mediterranean spice blend, they are bursting with flavor and simply delicious.
With a prep time of under 10 minutes and a cook time of 6 minutes, this is one of my favorite “dinner in 30” recipes. It pairs great with my lemon saffron rice or my quinoa tabbouleh salad or just a warm pita with a greek salad. Serve it with a glass of Pinot noir or Cabernet Sauvignon, and that’s an official “date-night“!
Easy Peasy Recipe
I like to marinate the chops and leave them aside for 15 minutes while I prep the sides and salad. These short 15 minutes allow the chops to absorb the flavors of the marinade and stay juicy while grilling them. I always have the spices for a mediterranean marinade handy as I use it for other proteins like chicken and shrimp too. I mix in greek yogurt with dry spices, freshly grated garlic (or garlic powder), freshly grated lemon zest and a splash of lemon juice. Apply this mix liberally all over the chops. Put them on a plate or in a Gallon Size Storage Bags and let the chops hang out in the marinade for 15 minutes.
These lamb chops can be grilled three ways, on an outdoor grill, in a stove-top skillet, or, under the broiler in the oven. I keep switching between these three methods based on convenience, mood and who’s grilling 🙂 We like our grilled lamb chops almost well done, so please adjust the timing to your taste. Reduce the timing by a minute or so per side to get a medium doneness on these chops. Here are the three ways:
- Outdoor Grill: My husband is the grill master of the house, so, if he’s cooking, outdoor grill it is. 3 minutes on each side (on a medium-high heat zone), flipping half way through, rest for 5-10 minutes and you have the most succulent lamb chops.
- Oven: If my stove-top burners are occupied, or if my kids are cooking these, then I use the broiler for cooking the lamb chops. I place them on a lined baking sheet and pop it under the broiler, such that the meat is about 4 inches away from the heat. 3-4 minutes on each side is all they need, flipping them half way through. So, I would say roughly 7-8 minutes should give you well done chops. Be sure to rest them for 5-10 minutes before serving.
- Stove-top: These lamb chops turn out amazing in a skillet too. Heat the skillet on medium high heat. I like to use a grill pan for these to get the gorgeous grill marks, but believe me, an omelette pan will work just as well too. 3 minutes on each side, flipping half way through, rest for 5-10 minutes and you’re done!
Some of my popular pairings with Mediterranean-style Grilled Lamb Chops:
Grilled Lamb ChopsPrint Recipe
- 1 tablespoon plain whole milk Greek yogurt
- 2 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Paprika
- 1 teaspoon Ground Cumin
- 1/8 teaspoon Ground Cinnamon
- 1/2 teaspoon Crushed Red Pepper
- 1/4-1/2 teaspoon Cayenne Pepper (optional)
- Zest of one lemon
- Juice of 1/2 lemon (about 1 teaspoon)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground Black Pepper
- 2 teaspoons freshly grated or finely chopped garlic (about 3-4 cloves), or, 1/2 teaspoon Garlic Powder
- 1 rack of lamb (typically yields 8 lamb chops), sliced into individual chops
Marinate Lamb Chops In a medium bowl, combine all ingredients except lamb chops and mix well with a fork. Wipe dry, cut and lay flat all the chops on a platter/tray. Generously brush the marinade on all over the lamb chops coating all sides. Cover and keep aside for 15 minutes.
Grill chops Heat a wide skillet over medium-high heat (takes around 3-4 minutes). Place the chops in the pan. Cook 3 minutes each side for well done chops. Reduce to 2 minutes each side for medium rare doneness. Use the same time guideline if using an outdoor grill.
Serve Transfer the chops to a platter and rest for 5 minutes. Serve with lemon-saffron rice or warm pita bread and a greek salad.
Ask your butcher to cut the rack of lamb into individual chops, or, using the bone as a guide- cut into 8 chops of around 3/4" thickness). The chili flakes and cayenne can be reduced or omitted to suit your spice preference.